Do peanut butter and dark chocolate go together?

Absolutely! Peanut butter and dark chocolate are one of the most beloved flavor pairings. The creamy, salty profile of peanut butter balances perfectly with the bold, slightly bitter notes of dark chocolate. This harmony is why Dark Chocolate Peanut Butter Cake remains a favorite for both casual bakers and dessert connoisseurs.

Is dark chocolate with peanut butter good for you?

In moderation, yes. Dark chocolate offers antioxidants, iron, and magnesium, while peanut butter provides healthy fats and plant-based protein. A slice of Dark Chocolate Peanut Butter Cake can deliver small nutritional benefits along with its indulgent flavor. Choosing high-quality dark chocolate and natural peanut butter can further enhance its health profile.

Can I add peanut butter to a chocolate cake mix?

Definitely. Adding peanut butter to a chocolate cake mix is an easy way to create a shortcut version of Dark Chocolate Peanut Butter Cake . You can mix creamy peanut butter directly into the batter or swirl it through for added richness and texture. For more tips, check out my Chocolate Cake Mix Brownies .

What is the difference between St. Louis and Philadelphia butter cake?

St. Louis butter cake is gooey and custard-like with a yeast or cake base, while Philadelphia butter cake is denser with a more traditional crumb. Both are delicious, but quite different from the layered elegance of Dark Chocolate Peanut Butter Cake , which highlights the contrast of dark chocolate and peanut butter through distinct layers and textures.

Dark Chocolate Peanut Butter Cake: A Rich & Decadent Delight

Description

This Dark Chocolate Peanut Butter Cake combines rich chocolate layers with creamy peanut butter frosting and a glossy ganache drip a decadent dessert for all occasions.

Ingredients

1¾ cups (219g) all-purpose flour

¾ cup (62g) unsweetened natural cocoa powder

1¾ cups (350g) granulated sugar

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

2 teaspoons espresso powder (optional)

½ cup (120ml) canola or vegetable oil

2 large eggs, at room temperature

¾ cup (180g) full-fat sour cream, at room temperature

½ cup (120ml) buttermilk, at room temperature

2 teaspoons pure vanilla extract

½ cup (120ml) hot water or black coffee

1 cup (170g) mini semi-sweet chocolate chips (tossed in 1 tbsp flour)

Peanut Butter Frosting:

¾ cup (170g) unsalted butter, softened

1¾ cups (440g) creamy peanut butter

1¾ cups (210g) confectioners’ sugar

1 tsp vanilla extract

Pinch of salt

3 tbsp (45ml) heavy cream, room temperature

Chocolate Ganache:

8 oz (226g) semi-sweet chocolate, finely chopped

1 cup (240ml) heavy cream

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Instructions

1. Preheat oven to 350°F (177°C). Prepare three 9-inch pans by greasing and lining with parchment.

2. In a large bowl, whisk dry ingredients (flour, cocoa, sugar, baking soda, baking powder, salt, espresso powder).

3. Add oil, eggs, sour cream, buttermilk, vanilla; beat until smooth.

4. Slowly mix in hot water or coffee until batter is smooth.

5. Fold in mini chocolate chips.

6. Divide batter among pans; bake 23–27 minutes. Cool completely.

7. For frosting: Beat butter and peanut butter until creamy. Gradually add sugar, vanilla, salt, and cream until fluffy.

8. For ganache: Heat cream, pour over chocolate, whisk until smooth.

9. Assemble cake: Layer chocolate cake with frosting between layers. Apply crumb coat, chill 15 min.

10. Apply final frosting layer. Drizzle ganache over top and sides. Garnish with peanut butter cups.

Notes

For deeper chocolate flavor, use strong black coffee in place of hot water.

Use creamy peanut butter for the smoothest frosting texture.

Store cake covered in the refrigerator for up to 5 days.

Allow cake to come to room temperature before serving for the best texture.

Prep Time: 30 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American